Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 2 cloves garlic
  • 4 Tbs. granulated sugar
  • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
  • 1 Tbs. finely chopped garlic
  • 2 Tbs. granulated sugar
  • 2 Tbs. fresh lime juice, with pulp
  • 1 Tbs. crushed red pepper flakes
  • + 12 more ingredients
    • ¼ cup water
    • 2 Tbs. finely chopped fresh cilantro
    • 1-½ tsp. kosher salt
    • 2 Tbs. finely chopped shallots
    • 2 Tbs. finely chopped fresh ginger
    • ¼ cup fish sauce
    • 1 Tbs. soy sauce
    • 4-½ tsp. fish sauce
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1 Tbs. vegetable oil
    • 1 tsp. chile paste
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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